Mac and Cheese

This is a lighter recipe Mac and cheese, most recipes can approach 600 calories, this one comes in at 230 calories depending on the portion size. That tends to be a trap. When something is low calorie we think it is ok to eat more. But we have just made it high calorie by increasing the portion size.

8 oz elbow macaroni
1 can 2% evaporated milk
1/2 cup and 1/4 cup of 1% milk (2% is fine)
1/4 tsp dry mustard
1/4 tsp garlic powder
1/8 tsp cayenne pepper
2 tsp corn starch
8 oz of Sargento 2% cheddar cheese (grated)- Sargento is what I use, I have heard Cabot 50% Cheddar is very good but I have not found it yet.

In a 3 qt saucepan boil 2.5 qts and 2 tsp of salt, add macaroni
Boil for 5 minutes. I always take one out with a spoon at 4 minutes and bite into it to see if its done.
While the noodles are boiling put 1/2 cup of 1% milk, evaporated milk, garlic powder, dry mustard and cayenne in a small bowl or measuring cup and whisk together. Heat the mixture on a microwave for 1 minute
Add the other 1/4 cup of milk and the 2 tsp of carn starch into another small bowl
After 5 minutes of cooking, drain the pasta and leave it in the colander
Add the heated milk/garlic powder/mustard mixture to the now empty pan and bring to a boil. Stir frequently to prevent the milk from burning.
Reduce heat to a simmer and add milk/cornstarch mixture and whisk together.
Add the pasta back in and stir
Take off the heat and add the cheese
Let stand for 2-3 minutes

163 g of this is 230 calories which is about 6 servings per recipe.

Also, I use a Cuisinart kitchen scale to weigh out my portions
Here is a picture of it. I bought it at Bed Bath and Beyond for around $20-$30